2 c. Graham cracker crumbs
6 Tbsp. Butter, melted
1/4 c. Sugar
Mix together, press firmly onto bottom of 9 x 13" pan. Refrigerate while preparing filling.
4 pkgs. (8 oz) Light cream cheese, softened
3/4 c. sugar
1/2 c. Strawberry preserves
2 c. Fresh strawberries, chopped
1 tub (8 oz) Cool Whip, thawed**
Chopped nuts (optional)
Beat cream cheese and sugar in a large bowl with electric mixer until well blended. Add strawberries and preserves, mix well. Stir in whipped topping until combined. Spread over crust, sprinkle with nuts if you like nuts; cover and refrigerate at least 4 hours or until firm.
**If you don't have Cool Whip, combine 1 1/2 c. heavy whipping cream and 1/4 to 1/2 c. sugar; beat on medium speed with an electric mixer until stiff.